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bonda
ingredients
- Blackgram dhal - 1/4 cup
- Coconut - a bit
- Green chillies - 2
- Salt - 1/2 tsp.
- Pepper - 10
- Curry and coriander leaves a handfull chopped.
method of preparation
- Soak dhal for two hours.
- Grind into soft dough adding salt and green chillies.
- Cut the coconut into small thin bits and add to the batter.
- Add the whole pepper and curry and coriander leaves an then mix well to form a thick batter.
- Form into small balls and deep fry in oil untill reddish brown colour.
- This can be served with coconut chutney and mint chutney.
Keerai bonda
ingredients
- Blackgram dhal - 1/4 cup
- Maida flour - 5 tsp.
- Keerai (greens) - 1 bunch (any keerai cut into small pieces)
- Onion - 1 medium size. (chopped)
- Green chillies - 4
- Salt - 3/4 tsp.
Method of preparation
- Soak dhal for two hours.
- Grind into dough adding salt and green chillies.
- Add the chopped onions, maida flour and Keerai (greens) to the batter and mix well.
- Now make a small balls and deep fry in oil until reddish colour obtained.
- This bonda is served with fried bengalgram chutney or bengalgram chutney.
potato bonda
ingredients
- Potato - 1/4 kg
- Onion - 2 big size
- Green peas - a handful
- Green chillies - 2
- Mustard - 1/4 tsp.
- Blackgram dhal - 1/2 tsp.
- Salt - 1tsp.
- Bengalgram flour - 1/2 cup
- Rice flour - 1/4 cup
- Chilli powder - 1/2 tsp.
- Curry and coriander leaves a handfull chopped.
method of preparation
- Cook potatoes and peas separately.
- Peel and mash potatoes.
- Chop onions and chillies.
- Heat 2 tsp. of oil, fry mustard and blackgram dhal.
- Add onions and chillies sprinkle little water and fry well.
- Add mashed potatoes, peas and curry and coriander leaves and then 1/2 tsp. of salt. Stir well.
- Remove from fire and make into small balls.
- Mix both the flours, with 1/2 tsp. of salt and chilli powder and prepare thick batter.
- Dip each ball into the batter and deep fry in oil.
- Keep till reddish brown exists and then remove from the fire.
- Use potato podi instead of boiled and mashed potatoes.
- This can be served individually or with tomato kechup, coconut chutney or tomato chutney as evening snack.
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